Chef de Cusine Rungtiwa Sorlae and Chef Shishir Rai, gave us a preview of the menu served at InAzia as part of the on-going Dragon Food Festival. The festival is on till the 30th September, 2018 and will showcase the menu specially curated by Chef Shishir Rai.

Chef de Cuisine – Rungtiwa Sorlae

The menu has a good spread for vegetarians and non-vegetarians. Here is a sample of what we had during the meet: ( I have mentioned only the vegetarian side of the menu )

Dim Sum

Vegetables Sichuan Style Pan fried Dimsum – These pan fried dimsums were stuffed with celery, carrot and asparagus and they were seasoned with garlic oil. I loved these, they had the right blend of spice and were perfectly seared.

Small Bite

Wok tossed Tofu Sichuan Style – Here the silken tofu was marinated, fried and then tossed in Sichuan chilli paste. Give me tofu and I am a very happy person. These were silken tofu, which were crispy on the outside and beautifully soft on the inside.

Soup

Cucumber and Cilantro Soup – A thick, shredded cucumber and cilantro soup. This soup was a little underwhelming and bland on a night where each dish was bursting with flavour.

Main Course

Tofu Asparagus and Water Chestnut Malak Paste – A side dish with silken tofu, asparagus, water chestnut and green onion with sesame and chilli paste. Another beautifully made tofu dish. The tofu was simply melt in the mouth.